📝 About This Recipe
This vibrant dish bridges the gap between Sichuan province and the bustling Chifas of Lima, replacing traditional chili bean paste with the fruity, creeping heat of the Peruvian Rocoto pepper. Velvety cubes of silken tofu are bathed in a savory gravy of ground pork, fermented black beans, and aromatic aromatics, creating a complex flavor profile that is simultaneously earthy, spicy, and deeply umami. It is a stunning example of Chifa cuisine, celebrating the historical fusion of Chinese techniques with the bold, high-altitude ingredients of the Andes.
🥗 Ingredients
The Tofu and Protein
- 1 pound Silken Tofu (cut into 1-inch cubes)
- 1/2 pound Ground Pork (can substitute with ground beef or finely chopped shiitake mushrooms)
The Rocoto Base
- 2-3 tablespoons Rocoto Pepper Paste (adjust based on heat tolerance; store-bought or fresh)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and roughly chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Vegetable Oil (high smoke point oil like grapeseed or canola)
The Braising Liquid
- 1 cup Chicken Broth (low sodium preferred)
- 1 tablespoon Soy Sauce (light soy sauce for saltiness)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 teaspoon Sugar (to balance the heat)
- 1 tablespoon Cornstarch (mixed with 2 tablespoons of water to create a slurry)
Finishing and Garnish
- 1/2 teaspoon Sichuan Peppercorn Powder (toasted and freshly ground)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 teaspoon Sesame Oil (toasted)
👨🍳 Instructions
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1
Place the cubed tofu in a bowl of warm, lightly salted water for 10 minutes. This 'pre-cooks' the tofu, helping it hold its shape and improving its texture.
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2
In a small bowl, whisk together the chicken broth, soy sauce, Shaoxing wine, and sugar. Set aside.
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3
Heat a wok or large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
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4
Add the ground pork to the wok. Break it up with a spatula and fry until it is browned and crispy, about 3-5 minutes. Remove the meat from the wok and set aside, leaving the fat behind.
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5
Add the remaining tablespoon of oil if the pan looks dry. Lower the heat to medium and add the rocoto pepper paste and fermented black beans.
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6
Stir-fry the paste for about 1 minute until the oil turns a bright red and the mixture becomes highly aromatic.
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7
Add the minced garlic and grated ginger. Sauté for 30 seconds, being careful not to burn the garlic.
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8
Return the browned pork to the wok and stir to coat thoroughly with the spicy aromatics.
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9
Pour in the braising liquid mixture. Bring to a gentle simmer.
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10
Drain the tofu cubes carefully and add them to the wok. Instead of stirring vigorously, gently toss or use a spoon to push the tofu into the sauce to avoid breaking the cubes.
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11
Simmer for 3-5 minutes, allowing the tofu to absorb the flavors of the sauce.
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12
Give the cornstarch slurry a quick stir and pour it into the wok. Gently move the tofu around until the sauce thickens into a glossy, velvety glaze.
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13
Turn off the heat. Drizzle with toasted sesame oil and sprinkle the Sichuan peppercorn powder over the top.
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14
Garnish generously with sliced green onions and serve immediately while steaming hot.
💡 Chef's Tips
If you cannot find fresh Rocoto paste, look for 'Crema de Rocoto' in the Hispanic aisle of your grocery store. Toasting your own Sichuan peppercorns in a dry pan before grinding them makes a world of difference in aroma. Handle silken tofu like a treasure; it is delicate and will break if you stir the wok too aggressively. If the sauce becomes too thick, add a splash more chicken broth to reach your desired consistency. For a vegan version, use minced shiitake mushrooms and vegetable broth instead of pork and chicken broth.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy Arroz Chaufa (Peruvian Fried Rice) for the ultimate Chifa experience. A side of Yucca Fries provides a wonderful starchy contrast to the silky tofu. Pair with a cold glass of Chicha Morada (purple corn drink) to help soothe the heat of the Rocoto. Lightly pickled cucumbers with rice vinegar and sesame seeds offer a refreshing acidity to cut through the richness. A crisp, dry Riesling or a cold Peruvian lager like Cusqueña complements the spice beautifully.